• 2 pounds rapini (broccoli raab)


• 8 ounces bow-tie pasta


• 2 tablespoons olive oil


• 3 cloves garlic, peeled, minced


• 1/4 teaspoon red pepper flakes


• 1 can (15 ounces) chickpeas, drained and rinsed


• 1 tablespoon lemon juice


• Salt and ground black pepper to taste


• 1/4 cup grated Parm cheese, or more to taste

Bring a large pot of salted water to a boil. Trim and discard the stem ends, yellowed leaves and any stems thicker than 1/3-inch from the rapini. Chop coarsely.
Working in batches if necessary, add the rapini to the boiling water and cook until tender, about 2 minutes. Using a large slotted spoon, transfer the rapini to a colander to drain, using the spoon to press out any excess liquid. Leave the pot of water over the heat.
Add the pasta to the same boiling water and cook according to package instructions.
Meanwhile, in a large skillet, heat the oil over medium-low heat. Add the garlic and cook, stirring constantly, for 90 seconds. Add the red pepper flakes and cook, stirring constantly, for 30 seconds. Add the chickpeas, lemon juice and drained rapini. Stir until well combined and heated through. Season with salt and pepper.
Drain the pasta and transfer to a serving bowl. Add the rapini mixture and Parmesan cheese, then toss to combine. Serve with extra grated Parmesan for topping, if desired.
From and tested by the Associated Press. 481 calories (21% from fat), 11 grams fat (2 grams sat. fat), 73 grams carbohydrates, 24 grams protein, 511 mg sodium, 5 mg cholesterol, 6 grams fiber.